Inn at English Meadows (Kennebunk - Kennebunkport, Maine)

BLUEBERRY BREAKFAST CAKE

April 26th, 2017 by Damien Callahan

 

3 large eggs

½ cup sugar

6 tbsp melted butter

1 cup ricotta (can be part skim)

1 cup sour cream   ( low-fat is ok)

1 tsp vanilla

¾ cup flour (can use gluten free!)

½ tsp salt

1 ¼ tsp baking powder

1 ½ cup fresh or frozen blueberries

 

preheat oven to 350 degrees. Grease a 8 or 9-inch pan

I like my springform

Beat eggs and sugar, add butter, ricotta, sour cream, and vanilla until well combined,

Add the dry ingredients and stir gently to combine

Pour into prepared pan and sprinkle the berries evenly on top.

Bake the cake for about 50-60 minutes

*the cake will be soufflé like, let rest 30 minutes before cutting. Delicious warm!

 

Always be free to experiment with different fruit or berries, enjoy!

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